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Judy John

Strawberry Swirl Cheesecake Recipe

This strawberry swirl cheesecake combines silky filling, buttery crust, and vibrant berry ribbons for a stunning dessert. It tastes rich, fresh, and beautifully impressive.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 1 hour 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup sour cream
  • 1 tbsp vanilla extract
Strawberry Swirl
  • 2 cups strawberries hulled
  • 1/4 cup granulated sugar
  • 1 tsp cornstarch mixed with 1 tsp water
  • 1 tbsp lemon juice

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Saucepan
  • Rubber Spatula
  • Skewer
  • Measuring Cups
  • Oven
  • Cooling Rack
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Heat oven to 325°F. Grease a 9-inch springform pan and line the base.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Bake crust for 10 minutes until lightly golden. Cool briefly.
  4. Cook strawberries, sugar, and lemon juice until soft. Stir in cornstarch slurry and simmer until thick, then cool.
  5. Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, then sour cream and vanilla on low speed.
  6. Pour filling over crust. Spoon strawberry sauce over the top in small dollops.
  7. Drag a skewer gently through the sauce to create swirls without overmixing.
  8. Bake 45 to 55 minutes until edges are set and center jiggles slightly. Turn oven off and crack the door.
  9. Cool cheesecake in oven 1 hour, then refrigerate at least 4 hours or overnight. Slice with a warm knife and serve.

Notes

For a softer center, remove cheesecake when the middle still wobbles slightly. For firmer slices, bake a few extra minutes. Freeze whole or sliced cheesecake tightly wrapped for up to 2 months; thaw overnight in the refrigerator. Use thick cooled sauce so swirls stay defined. Add raspberries, chocolate drizzle, basil, or lemon zest for flavor twists. Store covered in the refrigerator up to 4 days.